Buffalo Chopper?

Some say the device gets its name from the hump on the bowl cover where the blades are. That hump resembles the hump on a buffalo's back. Or, the machine was designed and built in Buffalo, NY. Or, it would cut tough buffalo meat.

There are several listed on Ebay at:

Ebay Buffalo Choppers

Others are available at:

Another commercial site

Info on the dicer feature and cleaning it:

Cleaning Info

Thanks! I will check ebay

Jen-

One thing to note... I find that a buffalo chopper will give your meat moe of a "chopped" consistency rather than "pulled". We bought one when we first menued pulled pork, but we quickly stopped using it. It is almost as easy (and fast) just to pull the pork by hand, and that method yielded more popular feedback from our guests. Anyway, now we just don two or three pairs of latex gloves and tear into them. The multiple layers of gloves help insulate your hands from the heat.

Matt,
Thanks! I think the multiple gloves might do the trick!

We use the meat cutters cotton gloves[they look like thin longjohns]under a pair of latex gloves.

Meatcutters use them for cold,we use them for heat.

Excellent dexterity.

Restaurant supply stores carry them by the dozen and cost maybe $0.50 each.

BQ Matt and Tom, how much do you process and in what timespan?

Hey Mike,

I'm not in the processing business,but do do some cater/vend and have stayed in a Holiday Inn Express with several pros.

Many restaurants in the South will do a shoulder/butt,as needed to serve.

You get a lot of drying with more than that.

A warm butt,cooked slowly to over 200� internal, takes about 3 minutes to pull and clean.

To fill a full hotel pan to put in a chafing server might take 15-20 mins.

Now ,if you are only cooking to 170� to increase your yield and not worrying about all the fat rendering,you must take cleavers to it or go with a mechanical chopper.

Like Matt says,for the equipment cost and labor for cleanup,you can pull a lot by hand.

Just my $0.02

If it's ok I am going to add my 2 cents on choppers. I don't like them and the worst accident I ever saw in a kitchen involved a chopper with a bad safety switch and an operator who wasn't thinking and did not unplug the thing. I will take the meat cutter gloves and latex covers anytime and as was pointed out the clean up is so much faster and easier.
jack

Mike-

Tom's time estimate seems right on. We usually do two cases (20 pieces) at a time, and it takes an hour or a little less

I have a Buffalo Chopper attachment for my Hobart
20 qt. mixer and I also don't like how finely it
chops my pulled pork.

Go to your local restaurant supply (if you don't have them) and get a couple of metal (not plastic) pasta forks (also known as pasta grabbers.) These are just the thing for pulling pork in a fury with a done-by-hand appearance and texture.

Baudtender

I need a lesson in pulling, it apparently takes me longer than most of you. Are you removing whatever fat is left after rendering? Are you using boneless butts or bone in?

I use boneless, whole, unnetted shoulders, about 10-12# each. Ours are frozen when we start them. We generally set at smoke for a couple hours, 180 for 6-8 hrs; and finish at 250 for the last 6-8 hrs. About 18 hrs. total cooking. They are around 190-200 when they come off, or when the temp probe slides in like jelly. I would prefer 225 to finish but that is not an option. We let them rest and they fall apart. We use a glove we get from Gempler's that has never gotten hot. They are neoprene and rated for minus 100 to +480 degrees. They are item #G10792, $23.55. [www.gemplers.com] Ole Hickory sells the same gloves for more money.

If you like pureed pork or pork pate' then by all means use one of those choppers. I use gloves and two forks criss crossing each other in long pulling action to pull my pork. Works best...
Take care,
PrestonD

mnhogfarmer

I went to the Gempler site, but saw so many gloves, tell me the ones you use, please.

They sound like a good idea to me.

Peggy
2 Greyhounds....SMOKIN!!!!

Peggy- If you go to www.gemplers.com and put in g10792 in the search, they should come up. I have very large hands and get the XL and they come off well. When done working with them, we wash, rinse, on disenfect them while they are on our hands. Gemplers will mail you a catalog which has a lot of workwear and tools. Good luck! Roger

Thank you, Roger.